Beef Ragu
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A slow-cooked beef ragu with tender chuck roast, vegetables, tomatoes, and red wine that develops deep flavor over hours. Traditionally served with pappardelle pasta for an impressive dinner.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 3 lb chuck roast (patted dry and cut into fist-sized pieces )
- 1 teaspoon table salt
- 1 teaspoon ground black pepper
- 2 Tablespoons extra virgin olive oil
- 1 Tablespoon butter (salted or unsalted)
- 2 carrots (chopped (about 1 heaping cup))
- 2 celery stalks (chopped (about 1 cup))
- 1 medium yellow onion (diced (about 1 ½ cup))
- 1 ½ Tablespoons minced garlic (about 5-6 cloves)
- 3 Tablespoons tomato paste
- ⅓ cup red wine vinegar (may substitute a dry red wine)
- 2 cups beef broth (may substitute chicken broth or chicken stock)
- ¼ cup water
- 28 oz crushed tomatoes
- ¼ teaspoon crushed red pepper (optional)
- 2-3 fresh thyme springs (or 1 teaspoon dried thyme)
- 2 dried bay leaves
- 12 oz-1 lb Pappardelle or preferred pasta (for serving )
- Parmesan cheese (for serving)
At a glance
PER SERVING · TIME 210M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 30m
- Cook
- 3h
- Sodium
- 913mg
- Total sugar
- 8g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 632mg
- Calcium
- 146mg
- Iron
- 8mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 913MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.